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Armathos Merlot Nature 2012 - Domaine G. Loulis
Domaine G. Loulis

ARMATHOS MERLOT NATURE 2012 - DOMAINE G. LOULIS

  Greece / Viotia
€17.50
€15.00
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ADD TO CART At your doorstep in 1 - 3 days

An mature natural Merlot!

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Why do we love it?
Armathos Merlot Nature 2012 by Loulis Winery is a juicy and complex Merlot of mild natural vinification, i.e. organic farming, no added sulfites, and no filtration. The favorite French variety, in the hands of the Loulis family and in the microclimate of the village of Arma, gives its best character!

George Loulis set up in Tanagra, a vineyard of 25 acres that is dominated by Merlot. Having experimented a lot with the different vinifications and versions of Merlot, he came up with a "natural" one. The vineyard is organically farmed and the harvest is done manually, at the right time. The wine is fermented and matured in old oak barrels and bottled without filtration or other interventions. The result combines the plummy and chocolatey character of the variety with tertiary notes that will really impress you.

Both natural and Merlot, Armathos Merlot Nature 2012 Loulis Winery will excite you!

COLOR

RED

AROMA

LIGHT

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Armathos Merlot Natural 2012 Loulis Winery Armathos has deep garnet color and rich aromas of plum, dried cherry, blackberry jam, cinnamon, nutmeg, coffee, chocolate, and cedar.

In the mouth, it has medium to full body, moderate but ripe tannins, and balanced acidity. Dried figs, plums, cherries, berries, espresso, dark chocolate, vanilla, allspice, walnut, and clove fill up the palate in every sip.

Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 12%
Origin Viotia
Variety Merlot
Aromas Plum, dried cherry, blackberry jam, cinnamon, nutmeg, cedar, dried figs, espresso, dark chocolate, vanilla, allspice, walnut.
Bottle Size 750ml
Barrique 12 months
Serving temperature 15°C
Aging 4 years
Closure Cork
Organic Yes

ARMATHOS MERLOT NATURE 2012 - DOMAINE G. LOULIS

PAIR IT

with braised pork tenderloin with plums, slow-cooked rooster in wine sauce, or roasted beef with vegetables.

Pork with quince and carob syrup

  • 1 Kg pork leg or shoulder
  • 4 quinces
  • 50 gr butter
  • 100ml olive oil
  • 200 ml red wine
  • 150 ml carob syrup
  • 1 large onion (finely chopped)
  • 1 tbsp. coriander seeds grounded
  • 150 gr flour
  • 20 gr tomato paste
  • 50 gr brown sugar
  • juice from an orange
  • Salt
  • Pepper

 

Cut the quinces in quarters, clean and cut each piece in 3 smaller pieces. Put them in a non-stick pan and sauté them lightly with butter. Pour in the orange juice and add 200 ml of warm water, cover the pan with a lid and simmer the quinces for about 30 minutes, until they are tender. Sprinkle with sugar, and leave them for 10 minutes to caramelize over the heat. Leave them aside until the pork is ready.

Cut the pork into large cubes, season them and dust them with flour. Skip the excess of flour. In a large saucepan, heat up the olive oil and sauté the meat well from all sides until it is well browned. Add the chopped onion, continue sauteing until it is glistening and slightly softened. Add the tomato paste and the coriander, sauté lightly and pour in the wine. Pour 200 ml of warm water and let the meat boil for about 1½ hours. If the liquids have been saved in between and the meat has not been done yet, add some warm water. Then put the quinces over the meat with the juice and simmer at low temperature for about 10 minutes to mix their flavors. Rotate the pot, but do not stir the food, because the quinces will melt. Add the carob syrup the last 5 minutes. Remove the food from heat, let it sit for 5 minutes and serve. 

 

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